Savoury Filled Krapfen
Soft yeast dough cut into paired discs, filled with a small cooked meat-and-balsamella mixture, proofed and fried.
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Scallops Baked in Shells
Scallops in a shallot-milk sauce, divided among six shells and baked under cheese.
Scallops in Curry Sauce
Fresh scallops briefly cooked in a gently spiced, lightly thickened curry sauce.
Scaloppine alla Genovese
Thin veal escalopes first cooked in layers over onion, then separated and finished with garlic, parsley, white wine and tomato juices, served over toast.
Scaloppine alla Livornese
Thin beef escalopes cooked in butter and a little broth, with a pinch of flour to bind the pan juices, Marsala and chopped parsley added at the end.
Scamerita Pork with Cavolo Nero
Well-marbled pork steaks browned with crushed skin-on garlic and red wine, served over boiled cavolo nero finished in the pork pan juices.
Scannello Braised with Carrot and Celery
A lean piece of beef larded with prosciutto fat, gently cooked over carrot and celery, with white wine added to the strained vegetable juices near the end.
Scotch Baked Potatoes in Milk and Cheese
Thin raw potato slices baked under milk, beaten egg and a grated cheese top.
Scotch Black-Cherry Pudding
A baked black-cherry, breadcrumb and nut pudding folded with whipped egg whites.
Scotch Cream Ring Muffins
Rich cream-and-egg batter lightened with beaten whites and baked in individual muffin rings.
Scotch Flat Loaf Cake with Nuts and Citron
A thin butter-rich, eggless loaf-shaped shortcake with chopped nuts and candied citron, baked until lightly golden.
Scotch Fried Eggs Stuffed with Chicken
Hard-boiled egg halves refilled with chicken and cream, breaded and fried, with a warm cream sauce.
Scotch Fried-Potato Stew in Onion Milk Sauce
Small fried potato dice warmed in a pale butter-onion and milk sauce with parsley.
Scotch Leek Omelet
A six-egg folded omelet filled with finely chopped preboiled leeks softened in butter.
Scotch Scones
Six thick square oven-baked scones.
Scotch Tripe in Lemon Herb Gravy
Tender boiled tripe strips simmered in a browned carrot and onion gravy with lemon.
Scrambled Eggs with Artichoke Bottoms
Eight eggs scrambled with three canned artichoke bottoms and separate cream.
Scrambled Eggs with Celery
Creamy scrambled eggs with fine white-celery dice.
Scrambled Eggs with Cheese
Eight eggs softly scrambled with Parmesan and Swiss cheeses.
Scrambled Eggs with Crab Meat
Private documentary adaptation of printed No1900; not physically cooked, measured or tasted.
Scrambled Eggs with Green Pepper
Soft scrambled eggs mixed with browned finely chopped green pepper.
Scrambled Eggs with Parsley
No. 193 scrambled eggs with one tablespoon fresh chopped parsley added while beating.
Scrambled Eggs with Rice
Eight scrambled eggs folded around milk-cooked rice.
Scrambled Eggs with Smoked Beef
Scrambled Eggs with Smoked Beef